During the winter months Palio’s is open for dinner daily (except for Mondays and Tuesdays) and Sunday lunch. On Sundays you can enjoy a leisurely luncheon with family or friends surrounded by the latest glossy magazines and the Sunday papers for you to browse through.

Palio’s chef, Roger Debono’s menu is divided between pizzas, pastas and specialities consisting of pan fried Calamari with hot chillis, parsley, olive oil and black olives, sea bream, blue fin tuna confit with endives in a balsamic dressing, or try the couscous. There is also char grilled stead or fresh dot with a crisp salad. The choice of dessert changes on a daily basis. Tel: 381000.

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